Dairy ferment
Greek-style (strained) yoghurt
Yoghurt strained of some of its whey for a thick, rich, higher-protein result.
- Temperature
- 0–5 °C
- Always strain in the fridge.
- Time
- 2–8 hours of straining
- Longer = thicker; overnight heads towards labneh.
Timeline
Stage 1: Make or buy yoghurtstart · about 9 h
Fermenting / waiting — See yoghurt
Stage 2: Strain in the fridgefrom 9 h · about 4 h
Fermenting / waiting — 2–8 hours
Stage 3: Storefrom 13 h · keeps about 7 days
Cold storage — Fridge, about 1 week
Ingredients
- 1 litre set yoghurt (homemade or bought)
Equipment
- Sieve
- Muslin, cheesecloth or a coffee filter
- Bowl that fits under the sieve
- Fridge space
Steps
- Line a sieve with muslin and set over a bowl.
- Spoon in the yoghurt, cover.
- Strain in the fridge 2–4 hours for Greek-style, 6–8 hours for very thick (chakka for shrikhand).
- Keep the whey for baking, marinades or smoothies within a few days.
Is it working?
- Thick and creamy
- Clear yellow whey in the bowl
Smell & texture: Clean, fresh and tangy; dense and smooth.
Signs tell you it's fermenting, not that it's safe: never rely on smell or appearance alone.
Safety, mould and discard rules
Mould or yeast?
Dairy ferments should not grow anything on the surface. Any fuzz, spots or coloured patches (pink, orange, green, black) mean contamination: discard the whole batch — don't scrape it off.
Storage
Covered in the fridge at 5 °C or below.
Shelf life: About a week in the fridge (the yoghurt's own clock keeps running).
The science: what's happening
No new fermentation: the set yoghurt is drained so whey (water, lactose, some acid) runs off, concentrating protein and fat.
Organisms
- The same yoghurt cultures as the yoghurt you start with
Troubleshooting
- Too thick or dry
- Whisk some whey back in.
- Grainy
- Whisk until smooth; it was likely over-strained.
A dish (not a ferment) gone wrong? Try Recipe Rescue.
Cook with it
Learn more
Sources
- Chilling — UK Food Standards Agency
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.